This is an easy pick-me-up dressing for plain fish and chicken, and is infinitely adaptable -- use whatever citrus you have in the fruit bowl and whatever herbs you have in the fridge. I made the mistake of using purple shiso which, while delicious, gave the salsa a slightly wonky color. Other than that, a good recipe template to have on hand when your main protein feels a little bland and you are working with items that you have on hand. I have called this a salsa but it is essentially a bastardized gremolata.
2 organic Meyer lemons
1/2 cup herb(s) of your choice (I used a mix of Mexican mint, purple shiso, and a sprig of lavender)
1 garlic clove (optional), peeled
Salt to taste
Olive oil (just enough to lubricate the blades of the blender so that the salsa moves around and gets chopped up), a tablespoon or so
Wash the lemons well. Juice one of them and pour the juice in the blender. Top and tail the other one and quarter it. Through those pieces (peel and all) in the blender as well.
Add the garlic clove and the herbs to the blender. Blitz, working in pulses, to chop the ingredients into small pieces. Add olive oil, a teaspoon at a time, if your salsa is too thick and will not process. Add the oil sparingly as you want a bright and citrusy dressing, not an oily one.
Once your dressing is of the consistency that you like, add some salt and pulse one more time.
Serve on plain fish or chicken, or stir into a salad dressing or mayonnaise to brighten up a potato salad.
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